Preheat broiler.

Core tomatoes, halve crosswise, and squeeze over a sieve to extract juice. Reserve tomato halves and juice, discarding seeds.

Press tomato halves through a box grater into a large bowl, discarding skins. Add reserved tomato juice.

Stir in chopped mint, salt, and vinegar.

Process garlic in a food processor until chopped.

Add mint leaves and salt to the garlic; process until pureed.

Gradually pour oil through the food chute while processing until fully incorporated.

Slice bread into slices.

Spread cream cheese evenly over one side of bread slices.

Place bread, cheese side up, on a baking sheet.

Broil until golden.

Ladle soup into bowls.

Divide pesto evenly among bowls.

Serve with toasts.